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Braised Leeks

How to braise leeks for a perfect side dish.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4



  • Trim the root end of the leeks but not completely. Leave enough for the leek to stay in tact. Then cut the last couple inches of the dark greens.
  • Without cutting the root end, slice the leeks in half lengthwise, give them a quarter turn and slice lengthwise again.
  • Rinse them under running water to remove all the grit in-between the leaves.
  • Place the leeks in a large skillet and add the chicken stock, butter, half the parsley, and salt and pepper. Bring to a boil, cover, leave a crack for evaporation, and then simmer until soft, about 20 minutes.
  • Sprinkle with the remainder of the parsley just before serving.
  • (Calorie counters: Skip the butter and use low fat chicken broth).